Today I had a small batch of green beans to get into the freezer and I thought of you. I thought maybe you might have a couple extra pounds of green beans that you don’t want to go to waste, too.
I really like frozen veggies—they are so great to have on hand in a pinch….and being that I don’t always plan my menus, I’m often in a pinch between 4 and 5pm! Here’s how I did mine:
1. First, start with fresh green beans like the ones pictured above. The more fresh they are, the better. If they are organic AND super fresh, you are stylin’. Also, put a soup pot (4 qt size is fine) about halfway filled with water on your stove, and let it work on coming to a boil while you are tending to your beans.
3. Once your water has come to a boil, drop a couple of handfuls of your cut green beans into the water to blanch for 3 minutes. Make sure you don’t put so many beans into the water that the water stops boiling. About 2 handfuls is fine. Go back to slicing your beans if need be.
5. Remove your paper/tea towel from the cookie sheet and spread your beans the best you can into one single layer. Freeze them right on the cookie sheet for a couple of hours, or until they are frozen through.
6. Package up your green beans in a plastic bag (or use a vacuum sealer), and store them in your freezer just like you would any store bought veggies. These are great steamed with a bit of garlic salt on them!